Babat Gongso is a legendary dish from Semarang and Solo, Central Java which is increasingly rare to be found. Once you have Babat Gongso and there are some left over, you can be continued cooking or transferring into Nasi Goreng Babat (Tripe Fried Rice).

Babat or Tripe is also a popular ingredients for Soto or other stir fry dishes in Indonesia. You may take a look my old recipe of Soto Babat.

Tripe is not only consumed by Asian communities. Some Europeans, Africans, Central and South Americas are enjoyed this part of cow.

To prepare tripe in Canada is much easier than when I was still in Indonesia. The tripe that we have here is already washed so no hassle to clean it. Washed tripe is easy to find in Canada. A large food chain store such as superstore does sell it as well.

Kecap manis is flavoured this recipe just like other Javanese recipes. Also, if you don’t have kecap manis you can use Gula Jawa (Coconut Sugar). However, I reduced the amount of canesuagr that most recipes of Babat Gongso use. Here is my adaptation of Babat Gongso by using Thai red chili peppers instead of 3 different chili peppers that Indonesians use such as red pepper, long red cayenne pepper and bird eyes chili.

Welcome to Indonesia Eats

Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born Winnipeg (Canada)-based food photographer.

A collection of Indonesian and Asian recipes with style, eye-catching photographs and personal stories about cooking Indonesian and being Indonesian away from home. Indonesia Eats is a memoir of her homeland.